Arts:Food
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz to learn how fermenting vegetables has helped them both carry on through illness and aging. Frazier learned to ferment from her mother in the 1920s, while Katz studied the the practice after moving to rural Tennessee from New York City.
More Episodes
The Bare Minimum
2022-03-09
2022-03-09
Memphis Restaurant Workers Unite!
2022-02-23
2022-02-23
What's in the Fridge?
2022-02-16
2022-02-16
"Married," by Jo McDougall
2022-02-09
2022-02-09
Thresh & Hold
2022-01-26
2022-01-26
Filipino Balikbayan is Homecoming in a Box
2021-12-15
2021-12-15
New Orleans Street Vendors, Then and Now
2021-12-08
2021-12-08
The Skinny on the South Beach Diet
2021-12-01
2021-12-01
"Easy," by Ed Madden
2021-10-13
2021-10-13
Migration: Making Meals and Homes in Alabama
2021-09-15
2021-09-15
Alabama Hunters: Pretty Don't Tree No Coon
2021-09-08
2021-09-08
Cooking Up a Living in Alabama
2021-09-01
2021-09-01
New Stewards on Old Homesteads in Alabama
2021-08-25
2021-08-25
"Pesach in Blacksburg," by Erika Meitner
2021-08-04
2021-08-04
"Grace," by Jake Adam York
2021-07-14
2021-07-14
Get this podcast on your
phone, FREE
